Endive Leaves Filled with Cream Cheese, Smoked Salmon, and Walnuts

 Endive Leaves Filled with Cream Cheese, Smoked Salmon, and Walnuts

Ingredients:

3 Belgian endives (preferably white or pale yellow)

150g plain cream cheese (such as St. Môret, Philadelphia, or fresh goat's cheese)

1 tbsp crème fraîche (optional to soften the cheese)

1 tbsp chopped chives or dill

4 slices smoked salmon

40g crushed walnut kernels

Salt, freshly ground black pepper

Lemon juice (a few drops, optional)

Preparation:

Prepare the endives:

– Remove any damaged outer leaves, trim the base, and gently detach the larger whole leaves.

– Rinse and dry them thoroughly. You should have about twenty natural spoonfuls.

Prepare the cheese base:

– In a bowl, mix the cream cheese with the cream (if using), the chives or dill, a pinch of salt, a little pepper, and a few drops of lemon juice.

– Refrigerate to firm up if necessary.

Assemble the appetizers:

– Place a small ball or quenelle of cream cheese on each endive leaf.

– On some, add a piece of crushed walnuts.

– On others, add a small ribbon or a fold of smoked salmon.

– Lightly pepper each leaf to enhance the flavors.

Finishing:

– Arrange the filled leaves in a circle or star shape on a serving platter.

– Sprinkle with a few fresh herbs (chives or dill) to decorate.

Tips:

You can add a drizzle of honey or balsamic vinegar for a sweet and sour note.

Vegetarian variation: Replace the salmon with diced roasted beets or sun-dried tomatoes.

For an even more festive effect: add a squeeze of grated lemon or orange zest to the salmon versions.